Make dough, knead in softened cubes of butter, whipped egg and cream, rest 30 minutes, roll out to 16 inch size on flour dusted board, cover aluminum pizza pan, press aluminum foil on top, bake 10 minutes in preheated 425F oven. Remove foil, bake another 10 minutes till golden brown. Cool ten minutes.

Wash fruit, drip dry. Slice the most perfect fruits to the thickness you like for the topping, Put remaining fruits in heavy pan, simmer with 4 lemon quarters, half a cup of sugar, add 1/4 cup cornstarch mixed in cold water, remove lemon quarters, add cubed butter, mash to compote, remove pits, rest 30 minutes.

In bowl, whip half the cream and one egg till smooth, stir two cups of warm fruit compote into mix, cool 15 minutes till thickening.Pour in pie form to thicken. Keep a quarter cup compote aside for glazing.

Whip the rest of the cream with one egg, mix in rest of the compote, cool till viscous, spread on top of the first layer, same thickness.

Thirty grapes, seedless, sliced lenghtwise, on the outside.

Six peaches, only the large slices are used.

Five plums

2 kiwi fruits

Blakberries, strawberry on top.

Strawberry circle, the last fruit.! As big as a pizza, we slice it in eight slices.

Brush compote glazing on top, slice and serve. Enjoy!